The surfactants tetradecylamine, hexadecylamine and chlorhexidine have been compared with regard to their ability to inhibit microbial growth. Antibacterial activity was assessed by tube dilution methods. Tetradecylamine and chlorhexidine were similar in antibacterial activity, being effective at low concentrations against most organisms tested. Hexadecylamine also inhibited growth but at higher concentrations. Viable counts of salivary organisms were monitored in volunteers over 48 h after one rinse with the agents. The initial reduction in numbers of total viable salivary bacteria and streptococci by tetradecylamine and of streptococci by hexadecylamine had disappeared 3 h after a single mouth rinse, but the reduction in numbers of all salivary bacteria by chlorhexidine was more prolonged.

Potent and food-safe antibacterial chemicals capable of decontaminating carcass surfaces have been researched for a long time due to their great value for the quality and shelf life of the meat. The aim of current study is to test the antibacterial effect of lactic acid (LA) and acetic acid (AA) spray treatments using three concentrations (1, 1.5 and 2 %) on the aerobic plate count, Enterobacteriacae count, coliform count, and Staphylococcus count of fresh sheep carcasses surface after 20 minutes of spraying. Results of the investigated bacteriological parameters showed significant reductions after being exposed to organic acids, especially Gram-negative bacteria (Enterobacteriacae) which showed greater sensitivity to the used organic acids than Gram positive bacteria (Staphylococcus), where greater concentration gave greater reduction in the bacterial counts. Moreover, spray wash of lactic acid resulted in higher reduction of bacterial counts on meat surface than acetic acid. From the obtained results, organic acids showed safe, simple, efficient, cheap, and highly effective modality of meat decontamination, on addition, application of lactic acid 2.0% spray showed higher anti-bacterial effect, therefore, it is recommended to improve safety of sheep carcasses for industrial scales.

A total of 5250 g fresh minced beef were divided into equal groups (250 g of each). E.coli was inoculated into all groups with infective dose 5.36±0.01 log cfu/g except control ones. All samples were treated with thyme oil (0.5%, 1% and 1.5%) and garlic oil (0.5%, 1% and 1.5%) and examined every 48 hrs at 4 ºC of storage temperature. Sensory examination (overall acceptability) and E.coli count were conducted. Thyme oil(1% and 1.5%) and garlic oil (1.5%) treated minced beef showed overall acceptability till 8 th day of storage. In comparison, thyme oil (0.5%) and garlic oil (0.5% and 1%) showed overall acceptability till 6 th day. Furthermore, thyme oil (0.5%, 1% and 1.5%) decreased count of E.coli(log cfu/g) from 5.36±0.01 (initial load) to 4.38±0.02, 3.81±0.2 and 3.51±0.14 with reduction percentages 18.28%, 28.92% and 34.51% on 6 th ,8 th and 8 th of storage, respectively. Garlic (0.5%, 1% and 1.5%)decreased count of E.coli (log cfu/g) to 4.54±0.2, 4.41±0.3 and 3.81±0.1 with reduction percentages 15.30%, 17.72% and 28.92% on 6 th , 6 th and 8 th of storage, respectively. Generally, thyme oil (1.5%) proved to be more efficient than other treatments in reduction of E.coli growth in minced beef, therefore, it is recommended to improve safety and extend shelf life of the meat products.

This study was conducted to evaluate the mycological contamination of duck carcasses, and its hazards on public health. A total of two hundred meat samples of duck meat were taken from chilled and frozen breast and thigh (100 of each) that were collected from supermarkets in El-Qalyubia governorate for mycological examination. The mean values of yeast and mold count of the examined chilled samples were 3.1×10 2 ±0.02×10 cfu/g and 5.5×10 2 ±0.4×10 cfu/g in breast and thigh, respectively. Also, those frozen samples had mean values of3.0×10 2 ±0.3×10 cfu/g and 6.0×10 2 ±0.4×10 cfu/g for breast and thigh, respectively. PCR amplification was resulted in three toxigenic strains of A. flavus, A. fumigatus and A. niger were isolated from examined samples. Aflatoxin residues were detected in breast and thigh of 0.26 and 0.33 ng/g. Thus, strict hygienic precautions during processing of duck products should be adopted to reduce mold contamination and mycotoxin production.

This study aimed to evaluate the hygienic status of served chicken meat and beef in a university hostel. About one hundred random of chicken and beef meat samples before and after cooking (about 120g) were collected from a university student hostel, Egypt. Samples were examined bacteriologically. The average values (cfu/g) of Aerobic plate count (APC), Enterobacteriacae & Coliform counts were 4.10×10 7 ± 0.01×10 7 , 4×10 2 ±0.03×10 2 & Less than 10 in raw chicken thigh , 2.47×10 7 ±0.02×10 6 , 6×10 2 ±0.02×10 2 & 4.3×10 2 ±0.01×10 2 in raw chicken breast , 2.4×10 3 ±0.03×10 3 , Less than 10& Less than 10 in cooked chicken thigh, 5.3×10 4 ±0.02×10 3 , Less than 10&Less than 10 in cooked chicken breast , 4×10 7 ±0.02×10 7 , 1×10 3 ±0.03×10 3 &1.3×10 4 ±0.01×10 3 in raw beef and 4×10 3 ±0.03×10 2 , 2.2×10±0.02×10& Less than 10 in cooked beef, respectively. Moreover, the incidence of E.coli was 73.33%, 33.33% and 35% in raw chicken thigh, cooked chicken breast and raw beef., while the mean valued of Staph. aureus were 5.3×10 3 ±0.02×10 3 , 2.3×10 3 ±0.01×10 2 , 6.2×10±0.02×10, 6.9×10±0.02×10, 3.9×10 4 ±.01×10 3 and less than 10 in raw chicken thigh, raw chicken breast, cooked chicken thigh, chicken breast, raw beef and cooked beef, respectively. All samples were accepted based on their APC, Enterobacteriacae, Coliform & Staph. aureus counts.